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Caramelized mango cheezecake ice cream pops... errr popsicles. Whatever you want to call 'em, they're delicious.
These are so good friends. Like, lick it all over until you realize you are licking the stick and the ice cream pop is gone, good.
I've been wanting to create a tasty mango popsicle recipe for a few weeks now. I don't know if you guys know this fun fact about south Florida, but in the summer it basically turns into MANGO-landia here. There are mangoes everywhere.
On sidewalks, on grassy front yards, in everyone's kitchen counter, in your best friends car floor.
There are so many mango trees in the Miami area that if you live here, you almost certainly have a family, friend, co worker, or sometimes even a stranger, hand you bags of mangoes. Because they just overflowww here in the summer.
And I'm totally not complaining about it. I love mangoes. As a matter of fact, I'm pretty sure for the past 8 weeks my diet has consisted of 80% mangoes. 😛
So, with a fridge spilling over with mangoes, what else would a food blogger do but to create a few recipes with this delicious and tasty refreshing summer fruit... before mango season is officially gone and we're left only thinking about that sweet sweet flesh.
My first attempt at making mango pops went, well I guess. I kept it simple. Mangoes + Lime juice = blend and freeze. The result was... average. It was a basic mango pop, but nothing that would make you say, damnnn I want these again. So I tried again, and again, anddd okay third times a charm because I ended up with these caramelized mango cheezecake pops that are soooo good. Yes, I turned two of my favorite things - mangoes and (vegan) cheesecake into ice cream pops, and I'm doing a happy dance about it.
What make these caramelized mango cheezecake ice cream pops so good anyway?
- creaminess factor. I like creamy. I don't like icy. I mean I could like icy if it's a hot summer day and I'm outside.. I'll take icy. But these aren't for those days. These are for the days when you are craving something sweet and dessert-like, but also refreshing and easy to make because it's 100 degrees outside, but you want to satisfy your sweet tooth with something that doesn't seem super healthy (although it is friends, it is.)
- sweetness. Mangoes are sweet on their own, but caramelized mangoes? With a little it of agave (or maple syrup) thrown into the mix? Oh my. Oh my. Even better. You can totally leave the optional added sweetener out, and I'm sure it'll still be super tasty but I wanted these to be extra yum so I went for the extra sweetness.
- easy to make. Caramelize your mangoes, throw everything in a blender, mix, and pour into pop molds. Freeze overnight and then you get to enjoy allll the vegan caramelized mango cheezecake ice cream pops whenever that sweet tooth craving hits.
The kiwi slice on the side, and that delicious coconut butter drizzle on top are obviously optional but very much recommended. The coconut butter hardens at the touch of the cold mango pop and creates this delicious crunch that, well, you just have to taste it for yourself.
So what are you even waiting for?! Go go go get yourself some ice cream / popsicle molds if you don't have any yet, because there is still a lotttt of summer left and you're going to want these in your fridge. Plus, I'm kinda obsessed with ice cream pops / popsicles right now and I'm totally going to keep making mouth-watering vegan recipes with these molds and you're going to have fomo (fear of missing out) if you don't join in on the popsicle fun.
Want my favorite popsicle molds?
These are it from Amazon. Affordable and made with food grade stainless steel, ditch the plastic and use these instead! They're great.
Want to see more ice cream recipes?
Check out this creamy, sweet, and only FOUR ingredient papaya ice cream recipe.
with love + gratitude,
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Vegan Caramelized Mango Cheezecake Ice Cream Pops
A creamy vegan ice cream pop made with caramelized mangoes, a refreshing treat for the summer.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 pops
- Category: Ice cream
- Cuisine: Ice cream pops
- 2 mangoes (I used 260g of actual flesh)
- 1 can of coconut milk (I used lite and it worked well, but for extra creaminess full-fat is best)
- 3/4 cup cashews (read notes for soaking)
- 4 tablespoons of lemon juice (36g)
- 2 tablespoons agave (or maple syrup)
- 1/2 teaspoon vanilla extract (6g)
- pinch of salt
- sliced kiwis (optional for decoration)
- Add mango flesh and agave (or maple syrup) to a saucepan, and cook over medium heat for 10 minutes making sure to stir occasionally. The end result should look like a mango puree. Set aside to cool.
- Add coconut milk, cashews (drained), vanilla extract, lemon juice, and pinch of salt. Add mango puree once it’s cool to the touch. Blend all ingredients until smooth.
- Pour this new mixture into your popsicle molds. These are the ones that I use from Amazon (affiliate link).
- Optional: I had some kiwis on hand and thought it be cute to add some sliced kiwis on the side of the pops. This is totally optional, but gives these an extra pop, pun intended 😉 . Simply peel and slice kiwis, (I found that the thinner the better) and place kiwi fruit on one of the inside walls of the popsicle molds BEFORE adding ice cream mixture.
- Freeze pops overnight, or for atleasttt 6 hours. Enjoy on a hot summer day!! 🙂
- If you don’t have popsicle molds – you can use paper cups instead but the measurements will be different. If you want a good set of popsicle molds – these are the ones I use and recommend (affiliate link).
- Note about soaking cashews – I use a powerful blender (vitamix) so I don’t usually soak my cashews because I don’t have to. However, if you notice that your blender doesn’t do such a great job of blending cashews and leaves some grittiness then you should soak cashews for at leasttt 30 minutes (but preferably for an hour or 2). This way you will achieve ultimate creaminess!
Keywords: ice cream, mangoes, vegan, pops, popsicles, summer treats